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Mini Biscoff Cheesecakes

Creamy, no-bake mini cheesecakes with a spiced Biscoff cookie crust, cookie butter filling, and a luscious caramel drip topping.
Print Recipe
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American, Belgian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups Lotus Biscoff cookies crushed
  • 5 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened, full-fat
  • 0.5 cup Biscoff spread smooth
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.75 cup heavy whipping cream cold
Topping
  • 0.5 cup Biscoff spread melted
  • 0.5 cup heavy whipping cream whipped for garnish
  • 12 Biscoff cookies whole or halved

Equipment

  • Mini cheesecake pan or muffin tin
  • Electric Mixer
  • Mixing bowls
  • Piping bag

Method
 

  1. Place Biscoff cookies in a food processor and pulse until fine crumbs form. Mix with melted butter.
  2. Press about 1.5 tablespoons of the crumb mixture firmly into the bottom of each mini cheesecake mold. Freeze for 10 minutes.
  3. In a large bowl, beat softened cream cheese until smooth and lump-free.
  4. Add Biscoff spread, powdered sugar, and vanilla extract. Beat until fluffy.
  5. In a separate cold bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cheesecake mixture.
  6. Spoon filling over the prepared crusts and smooth the tops. Refrigerate for at least 6 hours or overnight.
  7. Remove from pan. Melt extra Biscoff spread and drip over the edges.
  8. Top with whipped cream and a cookie before serving.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Store leftovers in the fridge for up to 4 days.